Easy Creamy Roasted Red Pepper (Print Version)
# Ingredients:
→ Soup Base
01 -
4 large red bell peppers
02 -
1 medium onion, chopped
03 -
3 cloves garlic, minced
04 -
2 tablespoons olive oil
05 -
1 teaspoon smoked paprika
06 -
Salt, to taste
07 -
Black pepper, to taste
→ Liquid Components
08 -
2 cups (480 ml) vegetable broth
09 -
1 cup (240 ml) heavy cream or coconut cream
→ Garnish
10 -
Fresh basil leaves
# Instructions:
01 -
Preheat oven to 230°C. Halve the red bell peppers, remove seeds and membranes, and arrange them cut side down on a baking sheet. Roast for 20–25 minutes until skins are charred and blistered. Remove from oven, cover with aluminum foil, and steam for 10 minutes.
02 -
In a large pot, heat olive oil over medium heat. Add chopped onion and cook for 5–7 minutes until soft and translucent. Stir in minced garlic and smoked paprika; cook for 1–2 minutes until aromatic.
03 -
Once peppers are cool enough to handle, peel and discard the skins. Chop the roasted peppers and add to the pot with onions and garlic.
04 -
Pour in the vegetable broth and bring to a simmer. Cook uncovered for 10 minutes, allowing flavors to meld.
05 -
Use an immersion blender to puree the soup until smooth and velvety. Alternatively, blend in batches in a countertop blender and return to the pot.
06 -
Reduce heat to low. Stir in the heavy cream or coconut cream. Heat gently for 5 minutes, adjusting seasoning with salt and black pepper to taste.
07 -
Ladle the soup into serving bowls. Garnish with fresh basil and drizzle with extra cream, if desired.
# Notes:
01 -
For a dairy-free version, substitute coconut cream for heavy cream.
02 -
Roasting and steaming the peppers enhances their sweetness and simplifies peeling.